I am an autodidact.
Everything I do, I learned by affinity, by paying attention, and by just doing it.

I grew up in France and Germany and moved to NYC in my early 20s. I have dedicated my adult life to the ephemeral arts – live performance, art installation, and food (alright, I also recorded two albums and published a couple of books, and there are a few videos of me out there).  For me, the greatest thrill is to be fully in the moment – immersed in an immediate dialogue with art, music, other artists, friends, or an audience. Those moments, when shaped creatively, are timeless because they live on forever, inside of us.

I have under my belt 20 years of performance stints and residencies as a chansonnier and cabaret singer, flitting across the stages of New York City's countless nightclubs and cabarets, art museums and lounges, as well as taking on guest spots in Berlin, Vienna, Cologne, San Francisco, Los Angeles, and Cincinnati. Besides producing my own one-man shows, I have frequently created varitey shows, and directed other performers' acts. I also directed a couple of semi-stage operas  – most recently Bizet's Carmen, with the KWS Orchestra under the baton of Andrei Feher (in January 2019),  and, back in 2016,  Die Fledermaus, also for the KWS, then under the baton of Edwin Outwater. In both cases, creating and playing the role of a narrator was part of the deal, and it was great fun. But now, as I am retreating, for the time being, from the stage, my greatest joy is to work with singers and teach them what I have learned.

Since 2018, I have reoriented myself on coaching classically trained singers, preparing them specifically for their appearances on the concert stage – a platform that requires a specific approach that is different from performing on the operatic stage and that is still not widely understood or taught as a specific discipline.

I have also written extensively about food and culture: my culinary memoir/cookbook, The Art of Gay Cooking, published in 2018 by Outpost19, is a literary appropriation of The Alice B. Toklas Cookbook that follows in the footsteps of my partner Filip Noterdaeme's memoir, The Autobiography of Daniel J. Isengart, an adaptation of The Autobiography of Alice B. Toklas. Illustrated by Filip Noterdaeme, the cookbook also sports a foreword by Jeremiah Tower, the legendary godfather of modern American cuisine. In addition,  I was – from July to November 2018 – the sole writer of Slate's first and only weekly food and cooking advice column, The Pickle. it was fun while it lasted. 

I am no longer active on any social media platform, preferring to be social in real time and in real places. 

Photo: Gene Reed

Photo: Gene Reed